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1
BRING vinegar to a boil in a medium saucepan.
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2
Remove from heat and add mustard seeds.
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3
Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours.
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4
PREPARE boiling water canner.
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5
Heat jars and lids in simmering water until ready for use.
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6
Do not boil.
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7
Set bands aside.
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8
COMBINE mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender.
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9
Process until slightly grainy.
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10
Add cranberries and blend until chopped.
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11
BRING cranberry mixture to a boil in a medium saucepan, stirring constantly.
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12
Reduce heat and simmer for 5 minutes, stirring frequently.
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13
Whisk in sugar, dry mustard and allspice.
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14
Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
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15
LADLE hot mustard into hot jars leaving 1/4 inch headspace.
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16
Remove air bubbles.
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17
Wipe rim.
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18
Center hot lid on jar.
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19
Apply band and adjust until fit is fingertip tight.
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20
PROCESS in a boiling water canner for 10 minutes, adjusting for altitude.
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21
Remove jars and cool.
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22
Check lids for seal after 24 hours.
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23
Lid should not flex up and down when center is pressed.
